Borough Market - Al fresco dining returns to Borough Market

 

Join us for atmospheric evenings of outdoor dining   One of the very few positives to come out of the Covid lockdowns was Britain’s embrace of al fresco dining, and nowhere more so than at Borough Market. The conversion of many of the Market’s halls into outdoor eating spaces at the end of the trading day started by necessity, but returns for 2022 entirely by design. Throughout the warmer months, designated dining spaces in the Market are providing seating for many of our restaurants and street food traders. The result is a vibrant, atmospheric and highly sociable environment in which to enjoy a wide selection of exceptional food, outdoors but largely protected from the elements. Al fresco dining options are available Wednesday to Saturday 6.30 – 11pm, but check with individual restaurants and stalls for their days and times.   Read more Sunday opening Our Sunday opening hours have recently been extended – we’re now open from 10am to 3pm. We’ve also expanded the offering, with many of the Borough Market Kitchen street food traders joining the rollcall of regular Sunday traders.   Buy our brilliant book for just 99p Our most recent book, Borough Market: Edible Histories, tells the epic tales of some of the everyday ingredients available at the Market. Written by Mark Riddaway, the long-time editor our Market Life magazine, it was named as one of the Times and BBC Radio 4 Programme books of the year and featured on last year’s Fortnum & Mason Food and Drink Awards shortlist. Now, for a limited time only, it’s available as a Kindle e-book for just 99p.     Buy now Spring salad So many locally-grown treats come into the Market in late spring: asparagus, new potatoes, radishes, wild garlic, baby broad beans, pea shoots. This salad embraces the lot and makes the perfect light lunch dish. RECIPE BY JENNY CHANDLER   Morel, pea & pink peppercorn pasta Delicate spring mushrooms and fresh peas folded through pasta licked with cream, parmesan and wilted pea shoots, with pink peppercorns offering a vivid, floral spice. RECIPE BY ROSIE BIRKETT   Blackwoods Cheese Company David Holton, Tim Jarvis and the rest of the team at Blackwoods Cheese Company have been producing raw cow’s milk cheeses since 2013. Their signature cheese is Graceburn, which is based on a Persian feta recipe. They also offer Edmund Tew (a brine-washed cow’s cheese), William Heaps (a fresh lactic cheese) and cow’s curd, all produced at Commonwork Organic Farm in Kent. De Calabria Giuseppe Mele and his colleagues offer a wonderful selection of food sourced direct from Calabria, the region in the ‘toe’ of Italy. Cured meats include soppressata and nduja, a spreadable salami made using pig’s cheeks, lard, belly and some lively spicing. De Calabria also stocks cheeses, pure unfiltered olive oil, sundried tomatoes, honey and plenty of other regional specialities.